“It is just common sense to me that if you believe in compassion and justice you cannot treat the animals the very opposite simply because they are weaker or because they have less intelligence. It’s not our business to judge these things. They have the type of intelligence they need to exist.” - Peter Singer

Wednesday, June 16, 2010

All the little things that were non-blogworthy in themselves

Uluru, Kings Canyon, Kata Tjuta
Spent 5 days with the family doing the Aussie tourism thing, walking through rocks and desert and filling my eyeballs with things that aren't grey and concrete. Ahhh so good. Wish I could say the same about the food. Goddamn, they serve up some nasty shit at extortionate prices. I think the vego meals were actually better than the shrivelled up inedible lumps they tried to pass off as calamari. Guess you can't expect too much when everything has to be transported a billion miles to get there and there's nowhere else to eat. In unexpected and amazing news, Alice Springs had a vegan breakfast with tofu scramble. Woo!

Shakahari
Yum! Took the parentals out for dinner to my fave vego restaurant in Melbourne. Food was divine as usual, although the balsamic bok choy with gnocchi was sadly no longer on the menu, replaced by a chestnut ravioli with mushroom reduction which I didn't find as amazing as it sounds. Tofu caramel was drool worthy as ever. Swoon Swoon.

Masterchef
See, this is definitely not blogworthy, but how disappointed were you that that vegetarian challenge was based around goat's cheese? Who can't make something delicious with cheese? (Obviously Skye and Calum). I was hanging out for them to have to cook with tofu to see what miraculous inventions I have never tried they could come up with. Luckily Kylie Kwong made an awesome eggplant dish I'm going to try making tomorrow night.

If you aren't making these things you are missing outVegan Dad's Mac N Cheese - this has been a staple in my diet for a year now and I get cravings for it all the time. Rich, creamy, fattening, this is the ultimate comfort food. I change the proportions a bit, add a little soy sauce, drop the cornflour and sub at least half the tofu for smoked tofu (or add a couple of drops of liquid smoke) for a smokey bacony flavour. So good you will eat until you want to puke. My non-veg workmate just asked if he could pay me to bring him a container of this sauce.

Raw Pad Thai - after getting fat on the mac n cheese this salad is the perfect less-guilty option. And it's even better the next day which is rare in the salad world. Zucchini noodles rule!

Yasai Itame Soup - this is one of the few things I feel brave enough to serve at dinner parties, knowing it will make me look like a masterchef. It's got all my favourite things - lemongrass, coriander, chili, ginger, lime juice, coconut milk. It's delicious, looks great, and you can't fuck it up. This recipe uses fish sauce but I have subbed with soy sauce and it's just as good.

BBQ Tofu - this is my favourite and easiest way to prepare tofu and is great in a burger. Just marinate a few slices of smoked tofu for 10 mins or so in a mix of equal parts soy sauce, balsamic vinegar, and nutritional yeast, with a splash of maple syrup to taste. Shallow fry the tofu till browned, remove oil, then add the reserved marinade at the end to reduce into a sticky bbq sauce.

Mighty Mite on toast - is there crack in this? I'm so hooked.

Chinese broccoli - my new fave Asian green. This pisses all over bok choy. What took me so long?

6 comments:

Awesome, I'm excited to hear your verdict! Btw, if you have extra sauce and leftovers (which I always do), pour the remainder of the sauce on top of the already saucy mac n cheese and stir it in the next day when you reheat. It soaks up the sauce and thickens up majorly next day so can do with the extra sauce on it.

Agree with you about the masterchef veg challenge, tofu would have been a whole lot more interesting, and yes, chinese broccoli completely pisses all over bok choy - they are not even in the same league.

Vicki - Yeah, goat's cheese challenge = pretty snoreworthy. Amazing still that they managed to make something yuk out of it. And actually, why was I even comparing bok choy and chinese broccoli, definitely not in same league. I'm sorry bok choy, there's no room for you in my fridge anymore.